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    Home » Recipes » Side dishes

    Haft mewa: Afghan fruit and nut dish

    Published: Feb 28, 2022 · Modified: Apr 12, 2023 by Trish Bozeman · This post may contain affiliate links · 15 Comments

    Jump to Recipe Print Recipe

    How to make haft mewa! Haft mewa is a traditional Afghan fruit and nut dish prepared for Nowruz, the Afghan New Year.

    A picture of haft mewa in a dark bowl

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    Today, we are making a very special dish: haft mewa!

    Haft mewa is a fruit and nut dish from Afghanistan that is traditionally served during Nowruz, the Afghan New Year. It's a dish made by soaking dried fruit and nuts in liquid to create a delightfully sweet mixture.

    It's traditionally served around March 21 or the first day of spring to celebrate the Afghan New Year.

    I was inspired to make haft mewa when I prepared an Afghan feast for friends. I was inspired by so many dishes from Afghanistan, but this one really seemed special and delicious and I knew it had to be on the table at the feast.

    I gathered inspiration from many articles across the internet and created this recipe based on what I could find here in the United States. I reached out to Humaira from Afghan Culture Unveiled and she very kindly let me use her haft mewa recipe as inspiration.

    Jump to:
    • Why you'll love this
    • Ingredients and equipment
    • Step by step instructions
    • Serving suggestions
    • Recipe tips and substitutions
    • Storing
    • FAQs
    • Recipe
    • Comments and reviews

    Why you'll love this

    If you're like me, you love dishes that have tradition and meaning behind them. Haft mewa celebrates the beginning of spring and the beginning of a new year.

    The flavor and sweetness of the fruits and nuts create a syrup that gives haft mewa such a unique consistency. The dried fruits soak up the liquid and what's left is sweet and delicious to drink.

    It's a dish that you'll have to make to experience!

    More side dishes to celebrate Spring:

    • Roasted rainbow carrots with pistachio relish
    • Golden beet salad with arugula and goat cheese
    • Honey butter roasted radishes with lemon and thyme
    A picture of scooping haft mewa out of a bowl at the table

    Ingredients and equipment

    Here's what you need to make haft mewa! (Full ingredients and instructions are listed in the recipe card at the bottom of this article)

    Ingredients:

    • Shelled and peeled nuts. I used walnuts, pistachios, and almonds.
    • Dried fruits. I used two different kinds of raisins, cherries, and apricots.
    • Rose water. You could swap this for pure vanilla extract.
    • Filtered water.

    Equipment:

    • If the nuts aren't peeled, you will need a large pot along with a stove top or cook top to boil water. You'll also need a towel to place the peeled nuts on.
    • A colander or large bowl to rinse the fruit.
    • A large serving bowl.
    • Measuring cups.
    • Measuring spoons.
    • Cover for the serving bowl. Plastic wrap works great if you don't have a cover.

    Pro tip: Try your hardest to find peeled nuts. It can be quite time consuming to peel the nuts, especially the walnuts.

    Step by step instructions

    Here's how to make haft mewa! (Full instructions are listed in the recipe card at the bottom of this article)

    • First, make sure that your nuts are peeled. Don't skip this step!
    • To peel the nuts: in a large pot, bring 3 cups of water to a boil. Remove from heat and add the walnuts and pistachios. Let sit until water is slightly cool, about 15 minutes, and add almonds. Let sit for about another 15 minutes, or until water is luke warm. Peel the nuts in the bowl of water with your hands and set the peeled nuts aside on a towel. This can be very time consuming so be patient and enjoy the process!
    • Rinse the dried fruit and add it to a large serving bowl.
    • Add the nuts to the bowl and stir to combine.
    • Add the rose water or vanilla and water and stir to combine.
    • Cover the mixture and refrigerate for 3 days, stirring once a day.
    • Serve and enjoy!

    Serving suggestions

    Serve haft mewa in the serving bowl that it marinated in along with the remaining syrup.

    Add a ladle to the bowl so that people can dish up some of the syrup along with the fruit and nuts.

    I serve this alongside sweet potato bolani and cucumber mint doogh.

    This recipe is a true celebration of spring, so preparing it around the spring equinox (March 21st) is tradition. But feel free to make it whenever you'd like! I recommend reading about Nowruz to get more acquainted with the dish while you are preparing and enjoying it.

    Recipe tips and substitutions

    • If you can't find specific dried fruits, feel free to swap for other dried fruits of your choice. Try red raisins if that all you can find. Use what you can find!
    • The same goes for the nuts. If you don't like one of the nuts, swap it out for your favorite!
    • Try to find pre-peeled nuts. Peeling the nuts, especially the walnuts, is very time consuming.
    • If you can't find rosewater go ahead and use pure vanilla extract. Or just leave it out and use water.
    A picture of a woman holding a bowl of haft mewa

    Storing

    You'll want to keep the haft mewa in the refrigerator to keep it from spoiling. Keep it refrigerated not only while the fruits and nuts are marinating, but also any leftovers after serving.

    FAQs

    Can I eat this before 3 days?

    Sure! You can serve it any time after 24 hours, but the longer it marinates the better it will taste.

    Can I chop the fruit?

    I don't recommend it. The dried fruit plumps up when it absorbs the liquid, which it might not do if the fruit is chopped.

    Where can I find peeled nuts?

    Check in the nuts section of your grocery store and read the labels. The label should say peeled or skinless. If you can't find what you need at your local store, check Amazon.

    What if I can't find rosewater?

    Swap the rosewater for pure vanilla extract or just leave it out.

    More recipes to try:

    You must use the category slug, not a URL, in the category field.

    Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

    Recipe

    A close up photo of haft mewa

    Haft mewa: Afghan fruit and nut dish

    Trish Bozeman
    How to make haft mewa! Haft mewa is a traditional Afghan fruit and nut dish prepared for Nowruz, the Afghan New Year.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 3 days d 4 hours hrs
    Total Time 3 days d 4 hours hrs
    Course Side Dish
    Cuisine Afghan
    Servings 6 cups
    Calories 295 kcal

    Ingredients
      

    • 1 cup shelled and peeled walnut halves
    • ½ cup shelled and peeled pistachios
    • ¾ cup golden raisins
    • 1 cup black raisins
    • ¾ cup dried sweet cherries
    • 1 cup dried apricots
    • ½ cup shelled and peeled almonds chopped
    • ¼ teaspoon rose water or pure vanilla extract
    • 5 cups filtered water

    Instructions
     

    • First, make sure that the nuts are peeled. See the notes for peeling nuts if you can't find pre peeled nuts.
      1 cup shelled and peeled walnut halves, ½ cup shelled and peeled almonds, ½ cup shelled and peeled pistachios
    • When the nuts are peeled, rinse both types of raisins, cherries, and apricots well with cold water.
      ¾ cup golden raisins, 1 cup black raisins, ¾ cup dried sweet cherries, 1 cup dried apricots
    • Combine the dried fruits with the peeled nuts in a large bowl. Add the rose water or vanilla and filtered water and stir to combine.
      ¼ teaspoon rose water or pure vanilla extract, 5 cups filtered water
    • Cover the mixture and let it sit in the fridge for 3 days, stirring about once a day.
    • The fruit should soak up most of the water and be quite sweet like a syrup. Serve the dish as is with the liquid. Enjoy.

    Notes

    To peel the nuts: In a large pot, bring 3 cups of water to a boil. Remove from heat and add the walnuts and pistachios. Let sit until water is slightly cool, about 15 minutes, and add almonds. Let sit for about another 15 minutes, or until water is luke warm. Peel the nuts in the pot of water with your hands and set the peeled nuts aside on a towel. This can be very time consuming so be patient and enjoy the process!
    • If you can't find specific dried fruits, feel free to swap for other dried fruits of your choice. Try red raisins if that all you can find. Use what you can find!
    • The same goes for the nuts. If you don't like one of the nuts, swap it out for your favorite!
    • Try to find pre-peeled nuts. Peeling the nuts, especially the walnuts, is very time consuming.
    • If you can't find rosewater go ahead and use pure vanilla extract. Or just leave it out and use water.

    Nutrition

    Serving: 1cupCalories: 295kcalCarbohydrates: 61gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 24mgPotassium: 670mgFiber: 7gSugar: 31gVitamin A: 1319IUVitamin C: 2mgCalcium: 79mgIron: 2mg
    Keyword Afghan new year, Norwuz, vegan, vegetarian
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mir

      March 11, 2022 at 12:33 am

      What is “Norwuz”?!!
      Thank you for writing an article about Afghanistan and Afghan recipe but one thing was triggering me to stop reading the article was first two lines. That is misspelling and pronouncing the Afghan New Year which is “NOWRUZ” mean new day or the first day of the year. Nowruz/Nawroz is consist of Now or Naw means new Ruz or Roz means day and combined means First day of the New Year. Since Afghanistan’s calendar new year starts on the first day of spring season so NOWRUZ is the first day of the new year. Thank you again for introducing Afghan culture to the world. Mir

      Reply
      • Trish Bozeman

        March 11, 2022 at 9:45 am

        Thank you for helping me out with this! I really appreciate it. I'll go in and make the changes.

        Reply
    2. Prapapan

      March 24, 2021 at 8:28 am

      I had this a couple of days ago - enjoyed it like soup. It was just SO delicious!!!

      Reply
    3. Sheela H

      January 21, 2020 at 7:49 am

      Trish, your photos of Haft Mewa are exquisite! Would it be possible to gain your permission to repost these and site your page/or info?

      Reply
      • Trish Bozeman

        January 21, 2020 at 9:15 am

        You may use the photo with a link back to my recipe. Please don't share the recipe, just the photo.

        Reply
        • Sheela H

          February 02, 2020 at 1:32 pm

          You got it! 🙂 thanks!

          Reply
    4. A

      March 28, 2016 at 8:11 pm

      NO! this is wrong...you do not strain the excess water! Haft mewa should be eaten as you eat a soup.

      Reply
      • Patricia Bozeman

        March 29, 2016 at 7:22 am

        OK good to know. Thanks!

        Reply
    5. Tabetha

      January 25, 2015 at 6:00 am

      So delicious-- definitely going to try this (although I may hunt for pre peeled walnuts lol)

      Reply
      • Patricia Bozeman

        January 26, 2015 at 8:39 am

        ha! Probably a good idea. 🙂

        Reply
      • Samir

        March 17, 2024 at 2:39 pm

        If you cannot find pre peeled walnuts and find it difficult to peel, just soak it in hot water and wash it repeatedly and finally with cold water to get rid of the dark colour and better taste that comes from its skill. You can then use it with the skin on.

        It’s good to make an event out of it and get the family involved with peeling, adds to the occasion, that’s what we always do, although making sure you buy 3 times more nuts than needed for the receipt as everyone will nibble on them as they peel lol
        I am making mine tomorrow and the excitement is building.

        Reply
    6. Hannah @ Eating with Alice

      January 23, 2015 at 6:59 pm

      5 stars
      Hey Trish! I've just stumbled across your blog and think it's awesome! There are SO many blogs out there, that it's rare to find an individual voice! So, as a fellow wine-o who likes spend lots of time in the kitchen, I'm officially joining your fan club!

      This recipe sounds delicious! I've never heard of anything like it before and am excited to try it.

      xx Hannah
      http://www.eatingwithalice.com

      Reply
      • Patricia Bozeman

        January 24, 2015 at 8:47 am

        Wow thank you so much Hannah! This is probably the best thing I'll read all day. 🙂

        Reply
    7. Jasmin

      January 23, 2015 at 3:57 pm

      I'm peeling fresh walnuts when in season - straight from the tree, it has wonderful taste then, but the downside are green fingers that walnuts' skin leaves for days, but still it's worth it - as much as it was worth it a couple of hours to make this lovely salad 🙂

      Reply
      • Patricia Bozeman

        January 24, 2015 at 8:46 am

        I've never had a fresh walnut straight from the tree! It sounds pretty incredible. And now I know how to peel them like a pro. ha!

        Reply

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